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A savory, slightly sweet side dish made by braising whole garlic cloves in soy sauce and syrup until chewy, with a spicy kick from chili to balance richness.

A soy sauce dish made by finely chopping fragrant wild chives, mixing with a soy-based seasoning, and serving with crispy roasted seaweed.

A spinach namul seasoned with doenjang instead of salt, bringing out a rich, deep savory flavor.

A special gimbap that uses sweet and sour, crunchy pickled plums (maesil jangajji) tossed in gochujang instead of pickled radish, capturing both flavor and freshness.

A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.

Homemade acorn jelly made by mixing roasted perilla seed powder into acorn flour, resulting in a chewy and richly aromatic texture.

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

A 3-minute all-purpose seasoning sauce that can be used in over 30 dishes, including pan-fried tofu, acorn jelly, jeon, and noodles.

A refreshing and clean lettuce salad tossed in a special sauce made with doenjang, gochujang, vinegar, and raw sugar, with added onion and cheongyang chili pepper

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

A unique and refreshing rice roll made simply with crisp perilla stem pickles and smooth scrambled eggs

A savory side dish made by briefly blanching sweet bomdong (spring napa cabbage) harvested between winter and spring, then tossing it with a rich doenjang seasoning to enhance its nutty flavor.